Classic, Delicious Cream-filled Whoopie Pies

This nostalgic dessert is an easy and classic whoopie pie recipe made of soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling. Tastes just like the ones we ate as kids!

What is a whoopie pie?

A whoopie pie is a classic New England dessert that consists of two soft chocolate cake-like cookies sandwiched with fluffy, marshmallow filling.  Traditionally, they are filled with a marshmallow filling, but different kinds of buttercream may also be used in some recipes. They’re delightfully fun to eat and oh so decadent. You can find recipes with other cake flavors, too, like vanilla and even pumpkin! The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender.

Origin

Whoopie pies are a New England classic and a Pennsylvania Amish tradition. Packaged whoopie pies have been on the market since 1925. Today, you can find them sold in supermarkets and convenience stores all over the US. There’s a reason why this classic sandwich dessert lives in–they’re not only nostalgic, but they’re delicious! Especially when you make them yourself.

How to make the best homemade whoopie pie

I’ve tried several different recipes for homemade whoopie pies, and my favorite is the classic, traditional one. The cake rounds are seriously chocolatey because they have a high percentage of cocoa powder in them. They’re tender and absolutely delicious.

How to make whoopie pies:

1. Cream butter and sugar together in a stand mixer.
2. Add the egg and vanilla and mix until everything is incorporated.
3. Next, add the buttermilk.  Then, add the dry ingredients, including flour, cocoa powder, baking soda, and salt, in separate additions. Mix between each to make sure all ingredients combine.

The batter will be quite sticky and soft, but you don’t need to worry about it spreading too much during baking because it has enough baking soda to provide lift and enough flour to stay intact.

I use a medium ice cream scoop to scoop out the batter. It’s less messy and makes life easier. It also keeps the cookies uniform and even in size. It’s a great standard size and I use it for most my cookies.

You can use a whoopie pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can make them without it.

What kind of cocoa powder should I use?

Both unsweetened natural cocoa powder and Dutch-process work well here, so whichever you prefer or have on hand will work in this recipe.

Whoopie pie filling: choose your favorite

You know how I like everything to be perfect, right? I couldn’t choose just one filling, so I’m going to give you 4 options to choose from. The filling used in the recipe is a marshmallow filling, which is classic and made easy with a marshmallow cream such as Marshmallow Fluff. If you don’t have this ingredient on hand, or prefer a different filling, I have 3 more options! All of them are delicious and usually found in classic chocolate whoopie pie recipes.

• Classic vanilla buttercream frosting – this is a classic vanilla buttercream that’s simple and easy to make. This recipe isn’t overly sweet compared to others.
• Cream cheese frosting – I prefer cream cheese frosting over classic buttercream most of the time, but that’s just me. I think it’s a perfect match to chocolate whoopie pies.
• Swiss meringue buttercream – This is more for the advanced baker, so if you feel like you can do this, definitely go for it. It has an amazing flavor and texture, and it’s similar to the traditional marshmallow filling found in whoopie pies. You only need half the amount of this recipe (or maybe even less, but just lick the rest straight from the bowl).

More of the best chocolate dessert recipes:

• No-Bake Chocolate Tart: This decadent, super simple dessert has an Oreo cookie crust and is filled with a milk and dark chocolate ganache.
• Flourless Chocolate Cake: Ground hazelnuts and Nutella make up this rich, fudgy cake that is seriously difficult to stop eating.
• Chocolate Sandwich Cookies: These delicate chocolate shortbread cookies are filled with a smooth and creamy dark chocolate ganache.
• Chocolate Zucchini Cake: This cake is the best way to get your veggies in, if you ask me. Zucchini adds richness and moisture to create a beyond chocolatey cake.

4.97 from 29 votes

Whoopie Pie Recipe

Prep Time: 30 mins

Cook Time: 12 mins

Total Time: 42 mins

YIELD: 12 whoopie pies

 

Refer to above post for more filling ideas!

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Ingredients

Cakes:

• 1 and 3/4 cups (250g) all-purpose flour
• 2/3 cup (65g) unsweetened cocoa powder
• 1 and 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar (or brown sugar)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk, room temperature

Marshmallow Filling (or choose another filling, read above post)

• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 2 cups Marshmallow Fluff
• 1 cup (115 g/4 oz.) powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

3. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
4. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
5. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
6. Store in the fridge, well covered, for up to a week. Serve at room temperature.